Classic eclairs are a true testament to French pastry art, and they’re definitely worth trying at home. The delicate choux pastry filled with fragrant vanilla cream creates an unbeatable flavor combination. This dessert not only offers delight but also gives you a chance to amaze your family with your baking skills.
Eclairs may look simple in photos, but they rely heavily on details: dough temperature, consistency, egg size, and oven settings. Master these, and you’ll produce consistent, surprise-free results.
This is how I make them when I need predictable outcomes: uniform shells, hollow centers, smooth cream without excessive sweetness. The dough can also be used for profiteroles if you change the piping shape.
The cream in this recipe is a classic custard with egg yolks and vanilla. It holds its shape, doesn’t run, is easy to pipe, and pairs well with glaze or just a dusting of powdered sugar.
Choosing the Right Ingredients
All-purpose flour. Choose high-quality flour with a protein content of about 10-11%. Stronger flour makes the dough tougher and harder to rise. Sifting helps avoid lumps in the choux pastry.
Eggs. Size matters: aim for large eggs. Add them one by one and focus on the consistency, not the number. The dough should slowly fall off the spatula in a wide ribbon.
Butter. Use butter with at least 82% fat. It provides flavor and the right texture for the shell. Margarine or spreads will be noticeable in the result.
Milk. For the cream, full-fat 3.2% milk works best. It gives a richer taste and better structure. Skim milk makes the cream watery.
Sugar. Regular white granulated sugar. It’s important for the cream that it completely dissolves when heated. Brown sugar changes the flavor and color, so it’s not suitable here.
Cornstarch. Provides a clean, stable texture without a floury taste. Potato starch works less well and can make the consistency slimy.
Vanilla. Opt for natural vanilla or a quality extract. Use vanillin cautiously, as it can easily overpower the aroma.
Salt. A pinch in the dough enhances flavor and balances the cream’s sweetness. Fine table salt is best for quick dissolution.
Classic French Eclairs with Vanilla Cream
Ingredients
- 125 g Flour Use only high-quality flour for better texture.
- 125 ml Water Add water to the flour when making the dough.
- 100 g Butter Melt before adding to the dough.
- 3 pcs Eggs Should be at room temperature for the best results.
- 30 g Sugar Adds sweetness to the dough.
- 1 tsp Vanilla extract Adds aroma to the cream.
- 500 ml Milk Use whole milk for a rich cream.
- 4 pcs Egg yolks Use only yolks for the cream.
- 40 g Cornstarch Ensures the cream reaches the desired consistency.
- 100 g Sugar (for cream) Sugar for sweetness in the cream.
Method
- In a saucepan, combine water, butter, and sugar, and bring to a boil over medium heat.
- Remove from heat, add flour, and stir quickly until smooth.
- Gradually add eggs, mixing well after each addition.
- Transfer the dough to a piping bag and pipe onto a baking sheet in long strips.
- Bake eclairs in a preheated oven at 200°C for 20-25 minutes.
- For the cream: In a saucepan, heat milk with vanilla extract, without bringing it to a boil.
- In a large bowl, whisk egg yolks with sugar and cornstarch until light in color.
- Gradually pour the heated milk into the egg mixture, stirring constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring, until thickened.
- Cool the cream and fill the eclairs using a piping bag.
Notes
- Drying the dough on the heat. After adding flour, heat the mixture for 1–2 minutes until a thin film forms at the bottom. This evaporates excess moisture and creates a better hollow inside.
- Egg control. Not all eggs may be needed. If the dough is already shiny and elastic, it's better to stop, or the shells will spread on the baking sheet.
- Oven temperature. Start with a well-preheated oven (around 200°C), then reduce to 170–180°C. A sharp drop in temperature at the start results in flat eclairs.
- Do not open the oven door. During the first 20–25 minutes, eclairs are still forming their structure. Cold air will cause them to collapse instantly.
- Cooling before filling. Even slightly warm shells will melt the cream and create a runny texture inside. Wait for complete cooling.
- Straining the cream. Even if it looks smooth, a sieve removes micro-lumps and makes the texture professional.
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